It’s been fifteen-plus years since I worked with Gina DePalma at Gramercy Tavern, but when I close…
It’s astounding how many pastry chefs I talk to tell me, emphatically and defensively…
Brooks Headley, Smasher of Cookies and Clichés
There is no one type of pastry chef. For this I am grateful. Not only does it give diners zillions of…
I’ve eaten a lot of desserts in my career. Esoteric dishes of disparate shapes, colors and…
I have never met Jenny Raven in person, but I have eaten dozens of her desserts and read about hundreds more.